How to Cook Creamy Roasted Carrot Soup

Posted By Kimberly Turner on Oct 21, 2009 in Carrots, Fruit & Vegetables, Healthy, Main Dishes, Organic, Soups, Stews & Chilis, Vegetarian | 0 comments

When life gives you carrots, make roasted carrot soup!

I looked in my mother’s fridge after returning from my trip to Dallas, hungry for a Fall soup…Running low on ingredients, my mother did have a lot of carrots – Thus, Kimberly’s Creamy Roasted Carrot Soup emerged…
~ Kimberly Edwards

Type: Main Dish
Serve With: Dollop of sour cream or plain yogurt and chopped chives.
Prep Time: 10 min
Cook Time: 1 hr
Yield: Large stock pot full

Ingredients:
2 lbs Carrots – Cut into 1/2″ pieces
2 tbsp Olive Oil
1 large Onion – Peeled and quartered
4 stalks Celery – Sliced
4 cloves Garlic – Peeled
1 tbsp Butter
2 tbsp Brown Sugar
1 1/2 tsp Ginger – Fresh, grated is best.
1 tsp Cardamom Pods – Freshly ground
3/4 tsp Nutmeg – Freshly ground is best
1/2 tsp Allspice
1 dash Cinnamon – Ground
6 cups Chicken Stock
225 g medium-firm Tofu – * Optional: 1/2″ cubed
1 1/2 cups Milk
1 cup Cream
Black Pepper – To taste
Sea Salt – To taste

Instructions:
1. Preheat oven to 425 degrees F.

2. Peel, if desired, and cut carrots into 1/2″ chunks. Peel and quarter the onion and leave the butt end on it to hold it together. Toss pieces in 1 tbsp olive oil and half of spices and arrange them evenly on a baking sheet lined with parchment, greased or sprayed with cooking oil.

3. Roast veggies in oven for 30 minutes or until golden brown and fork tender.

4. In a stock pot, heat remaining 1 tbsp olive oil on medium heat and sautee celery until tender – about 5-7 min.

5. Reduce heat to medium low and roasted veggies (cut off butt ends of onion quarters first). Add minced garlic, butter, brown sugar, and rest of spices and continue to sautee for another 5 minutes until vegetables are completely tender and lightly browning.

6. Add chicken stock and cubed tofu, if desired, and bring to boil on medium high heat. Reduce to medium-low heat and simmer for 15 minutes partly covered.

7. Using a stick blender, partially blend the soup, but leaving some chunky pieces of vegetables for a more diverse texture (or you can completely puree the soup).

8. Add milk and cream and stir. Return the soup to a simmer on medium low heat.

* Tip: Always be sure to taste test the soup before serving and adjust seasoning.

***

I hope you enjoyed this Fall Soup on Cooking With Kimberly! Until next time…

Eat Deliciously,

Kimberly Edwards 🙂

P.S. Grab your copy of this cookbook directly from the Big Carrot Natural Food Mart:

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